Sweets and drinksCandyEurope and North America5 minutes preparation, 15 minutes cooking, 3 hours to set
This marshmallow nougat moves so fast that everything has to be weighed out before the stove goes on. What makes it good is the chewy pull, the milky richness and the crunch of nuts against dried fruit.
The difficulty is that marshmallow scorches very quickly over a high flame. As soon as the butter melts the heat drops to its lowest setting, and only then do the marshmallows go in. The nougat goes into the mold while still hot, covered with parchment and pressed flat.
This batch weighs about 600g, at roughly 492 calories per 100g.
Method
Weigh out every ingredient and set out the equipment first, since this candy cooks in minutes.
Firm dried fruit such as raisins or dried cranberries needs a 5 to 7 minute soak in warm water and a thorough pat dry. Soft dried fruit can skip this step.
Melt 75g unsalted butter in a pan, and once it has melted drop the heat to its lowest setting.
Add 170g marshmallow and stir until it melts and blends into the butter. Do not cook it down, since marshmallow is very sweet and burns easily.
Add the 100g milk powder a little at a time, stirring steadily.
Once the milk powder is mixed in, add the 200g mixed nuts and 55g dried fruit a little at a time, stirring as you go.
Tip the nougat into the mold straight away, lay a sheet of parchment on top and press it flat. Leave it 3 hours to firm up, then cut it into pieces.
Tips
Butter, marshmallow and milk powder are the three required components and none of them can be swapped out.
Use unsweetened milk powder, since the marshmallow is already very sweet.
Weigh everything before the stove goes on, since this candy is a matter of minutes.
Tip the nougat into the mold while it is still hot, since a batch left to cool in the pan cannot be pressed flat.
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